PURPOSE: To shorten dipping time and obtain soybean milk having improved taste and essential characteristics of food, by drying raw soybeans at a low temperature, roughly crushing the dried soybeans, skinning the crushed soybeans, dipping the skinned soybeans in water, blowing pressurized steam on the liquid surface to boil or steam the liquid while defoaming the liquid, and filtering the boiled or steamed material.
CONSTITUTION: Raw soybeans are dried at a temperature as low as 30W40°C with 10W14% moisture, roughly crushed, skinned, dipped in water at 15W40°C for 30W60min, finely pulverized to give fine particles, which are then put into a closed cooker and boiled or steamed. In this case, pressurized steam at 1.0W2.5kg/cm2 gauge pressure somewhat higher than the pressure in the boiling or steaming cooker is blown on the liquid surface to boil or steam the liquid while defoaming the liquid. After completing the given boiling or steaming, the boiled or steamed material is filtered to separate liquid from solid to give the aimed soybean milk, which is then coagulated with a coagulant, e.g. natural glucose oxidized with an enzyme, at 80W90°C or 70W 85°C liquid temperature while being allowed to stand to give the aimed bean curd. Furthermore, the coagulant is added to the above-mentioned resultant soybean milk at 5W30°C liquid temperature, and the mixture is filled directly in a container. The whole container with the mixture therein is boiled in hot water at 80W100°C or steamed in a steam bath for 40W60min to afford the aimed bean curd.
SHIMODA KAZUTO
MURASAWA HISASHI
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